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January 1, 2013Journal of Microbiology and Biotechnology

Comparison of Bacterial Community Changes in Fermenting Kimchi at Two Different Temperatures Using a Denaturing Gradient Gel Electrophoresis Analysis

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YHYeun Hong

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Yeun Hong (2013) studied this question.

synapsesocial.com/papers/6aa02eaa9981baa44a985f0ehttps://doi.org/10.4014/jmb.1210.10002
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Also Consider

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  1. 1Gapped BLAST and PSI-BLAST: a new generation of protein database search programs1997 · 75,035 citations
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  4. 4Identification and Characterization of Leuconostoc carnosum , Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham1998 · 122 citations